Mumbai Batata Vada

Mumbai-Batata-Vada

Mumbai Batata Vada – Mashed potatoes, green chilies, and garlic Fritters

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Vivek Pathak

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A full time Marketer by profession and a part time food blogger. Of course always wanted to reverse this or maybe wait till retirement age.

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Mumbai-Batata-Vada

Mumbai Batata Vada

I never miss an opportunity to grab on to hot crispy Batata(Potato) Vada or Mumbai Batata Vada whenever I am in Mumbai. For me, nothing can replace this amazing street food with Pav and cutting tea in Mumbai “MUMBAI BATATA VADA IS SIMPLY SUPERB”.

The main ingredients, which add a distinct flavour to these Mumbai Batata Vada are the use of crushed Garlic Cloves and Green chilies in the mashed potatoes.

I have tried not to change the recipe much, with just a slight change that I have used Olive Oil instead of regular oil for deep frying of these Mumbai Batata Vada.

Basic Information

Prep Time: 30 min

Cook Time: 15 min

Spice Meter: Hot

Serves: 3 -4 People

mumbai-vada-ingredients

Mumbai Vada Ingredients

Ingredients for Mumbai Batata Vada:

Boiled mashed potatoes (batata) – 500 gm

Green chilies – 3 nos.

Garlic Cloves – 10-12 nos.

Red chili flakes – ½ teaspoon

Cumin (Jeera) seeds – 1 teaspoon

Gram Flour (Besan) – 100 gm

Salt – to taste

Olive Oil – 250 ml (for frying)

garlic,-green-chillies-and-cumin-seeds-crushed

For dry garlic Powder

Dry coconut powder – 3 tbsp

Red chilli flakes – 2 tsp

Garlic cloves – 8 nos.

Salt – to taste

Preparation of Mumbai Batata Vada:

Take Besan (gram flour) in a bowl and prepare a thick batter till its light. Now add salt and keep them aside.

Crush Green chilies, and garlic using mortar and pastel

mashed-potatoes-&-crushed-spices-for-bombay-vada

Add the crushed green chilies and garlic, red chilli flakes and salt in mashed potatoes and mix them well.

bombay-batata-vada-ingredients

Make small flat round balls of the mixture.

mumbai-vada-ticcki

Mumbai Batata Vada ready to be fried in Olive Oil

Place Kadhai (pan) on hot plate/Gas stove and pour 250 ml of Olive Oil.

Heat the Oil to about 180 degree Celsius

Dip the balls in besan (gram flour) batter and gently put them in hot oil.

Deep fry them in medium flame for 10-12 min till crispy golden in colour.

Mumbai-Batata-Vada

Mumbai Batata Vada recipe

Serve your hot Mumbai Batata Vada with Dry Garlic Powder and green chilies or with Pav.

Note:

Preparation of Dry Garlic Powder:

Put , coconut powder, red chili, garlic and salt in a mixie jar and run for 2 min.

 

You can also try Mumbai Batata Vada with Indian style Salsa dip. To find the recipe for Indian Salsa Dip click here

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